White Fish Fry
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4
Prep Time
1 hour
Cook Time
12-15 minutes
You can use whole fish in this recipe too. I serve this with jeera (cumin seeds) rice; simply add 1 tsp of oil to a pan, add 1 T. Jeera seeds, let roast for 1 minute. Add 1 cup of white rice and 2 cups of water. Bring to boil, then simmer 10 minutes. Turn off heat. Fluff rice and serve.
Author:Audra Reddy
Ingredients
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4 serving size portions of any white fish (talapia, flounder, sole, cod, karimeen)
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1 T. Ginger paste
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1 T. Garlic paste or minced garlic (about 4 cloves)
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1 T. Lemon juice, fresh squeezed
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1 T. Red chili powder (Kashmiri)
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½ teaspoon black pepper, freshly ground
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½ teaspoon turmeric powder
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1 T. Water
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Coconut oil for sautéing
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Salt to taste
Directions
Make 3-4 slits in the fish on both sides.
In a small bowl, add ginger/garlic paste, lemon juice, chili powder, black pepper, turmeric and water and stir to combine. You want to have a thick paste.
Apply the paste over the fish, making sure to apply the paste into the slits. Refrigerate the fish for at least one hour.
Heat a spoonful of coconut oil into a non-stick skillet. Add fish to hot oil and cook for approximately 6 minutes, flip fish and cook an additional 6 minutes or until rice is cooked through.
Serve with hot rice and some thinly sliced red onion and slices of lemon or lime on the side.
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